CN102266076A

CN102266076A - Marinating method for marinated sausage

Info

Publication number: CN102266076A
Application number: CN2010101968257A
Authority: CN
Inventors: 张兴堂
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-06-01
Filing date: 2010-06-01
Publication date: 2011-12-07

Abstract

The invention provides a saucing method for a sauced sausage. The method is characterized by: filling the sausage according to ingredients and a processing method of the general sausage; placing the filled sausage in brine to carry out boiling; carrying out baking and air drying to obtain the finished product. The marinated sausage prepared through the method provided by the present invention has unique taste and strong flavour. In addition, compared to the ordinary sausage, the marinating process is added to the preparation process for the marinated sausage, such that the tastiness of the marinated sausage is richer.

Description

The stew in soy sauce method of halogen sausage

Technical field

The present invention relates to a kind of sausage.It specifically is a kind of stew in soy sauce method of halogen sausage.

Background technology

Sausage is the traditional sausage product of China, in its process, because the effect of the enzyme that protein receptor exists in the raw material naturally in the meat decomposites more amino acid, so sausage not only gives off a strong fragrance and delicious flavour.Along with improving constantly of people's living standard, the taste of sausage is required also to improve constantly.

Summary of the invention

The invention provides a kind of stew in soy sauce method of halogen sausage, compare, increased the stew in soy sauce operation in the manufacture craft of halogen sausage, make flavour abundanter with common sausage.

The present invention realizes with following technical scheme: a kind of stew in soy sauce method of halogen sausage, record sausage by the batching and the processing method of general sausage earlier, and it is characterized in that again the sausage of recording being put into bittern halogen boils, again baking, the air-dry finished product that is;

Described bittern is prepared with following raw material: 4 parts of dried orange peels, 4 parts in Radix Glycyrrhizae, 3 parts in Chinese prickly ash, anistree 3 parts, 2.5 parts on cassia bark, 0.3 part of cloves, 2.5 parts of tsaokos, 10 parts of white sugar, 2.5 parts of fennel seeds, 20 parts in soy sauce, 18 parts of salt, 500 parts in clear water; Compound method is: white sugar, soy sauce, salt are directly added in the clear water and stir and make it dissolving, be uniformly dispersed, remaining batching is packed in the cloth bag, and tying is made material package, and material package is also put in the clear water, boils 1 hour, pulls material package out, promptly makes halogen soup;

Described stew in soy sauce method is: sausage is put into bittern pot slow fire halogen about temperature 85-94 ℃ boil and pull out after 30-35 minute.

The invention has the beneficial effects as follows: with the sausage flavor uniqueness that said method makes, fragrance is dense.

The specific embodiment

Embodiment

The sausage raw material: 100 kilograms of porks (wherein lean meat accounts for 60%～70%, and fat meat accounts for 30%～40%), join 5 kilograms of white granulated sugars, 2.5 kilograms of salt, five-spice powder 50 grams.Casing adopts the small sheep intestines clothing.

The preparation of halogen soup: 100 kilograms of clear water need be allocated dried orange peel 800 grams into, Radix Glycyrrhizae 800 grams, Chinese prickly ash 500 grams, anistree 500 grams, cassia bark 500 grams, cloves 50 grams, fennel seeds 4 grams, tsaoko 500 grams, 2.5 kilograms of white sugar, 4.5 kilograms in soy sauce, 5.5 kilograms of salt.White sugar, soy sauce, salt directly added in the clear water and stir and make it dissolving, be uniformly dispersed, remaining batching is packed in the little white cloth bag, uses the cotton rope tying, makes material package, and material package is also put in the clear water, boils 1 hour, pulls material package out, promptly makes halogen soup.

Processing method

1, stir meat and meat cutting: lean meat rubs with meat grinder, and fat meat then is cut into granular about 1 cubic centimetre by knife.

2, spice: meat mincing and batching are placed in the basin mix thoroughly in proportion.

3, record: earlier that casing is drenched, clean with hot water, the meat that to mix pours in the intestines by funnel again, make intestines full, frap the card joint when whenever being poured into the 15 centimeter length left and right sides, use fine needle the casing jack subsequently, discharge air, in order to avoid pit appears in the intestines surface, moisture leaks, evaporates when advancing flavor and baking when being convenient to halogen simultaneously and boiling.

4, stew in soy sauce: sausage is put into the bittern pot halogen that temperature remains on about 90 ℃ boil, firepower can not be too violent, in case the casing explosion.Can pull out after 30 minutes.

5, baking: the sausage that stew in soy sauce is good is sent in baking oven or the baking box and is dried, and baking temperature should be controlled between 60～70 ℃, and stoving time baking 4～5 hours is grasped flexibly according to the quantity of sausage, gets final product when observing intestines body surface skin drying.

6, air-dry: the sausage that will bake hangs on nice and cool ventilation, and is air-dry dry to the intestines soma, and hand is finished product when having touched strong sensation.

Claims

1. the stew in soy sauce method of a halogen sausage is recorded sausage by the batching and the processing method of general sausage earlier, it is characterized in that again the sausage of recording being put into bittern halogen boils, again baking, the air-dry finished product that is;